Table 1.

Facilities and hygiene practices in slaughterhouses

Variable	Mixed Ruminant % n = 31	Cattle % (95%CI) n = 53	Pig only % (95%CI) n = 58	Total % (95%CI) n = 142	Chi squared, p –value
Structural factors
Roof present	90	75 (72–79)	45 (40–50)	65 (63–67)	X2 = 21.53, df = 2 p < 0.001
Cement floor	100	100	74 (70–78)	89 (87–90)	X2 = 23.39, df = 2 p < 0.001
Solid walls	97	79 (76–82)	53 (48–58)	72 (69–74)	X2 = 20.25, df = 2 p < 0.001
Electricity	3	0	2 (0.4–3)	1.4 (1–2)	X2 = 1.48, df = 2 p < 0.001
Sanitation
Toilet	61	57 (53–60)	62 (57–67)	60 (57–62)	X2 = 0.38, df = 2 p = 0.117
Piped water	6	6 (4–7)	0	3 (3–4)	X2 = 3.82, df = 2 p < 0.001
Hand-washing place	35	19 (16–22)	14 (10–17)	20 (18–22)	X2 = 5.76, df = 2 p = <0.001
Cleaned with soap	90	83 (80–86)	62 (57–67)	75 (73–78)	X2 = 10.92, df = 2 p < 0.001
Dogs present	71	74 (70–78)	85 (81–88)	78 (76–80)	X2 = 2.89, df = 2 p < 0.001
Rats present	10	6 (4–7)	19 (15–23)	12 (11–14)	X2 = 4.87, df = 2 p < 0.001
Source of water
Borehole	65	70 (67–73)	64 (59–69)	66 (64–68)	X2 = 3.83, df = 2 p < 0.001
Municipal	13	13 (11–16)	7 (4–9)	10 (9–12)
River	3	8 (6–9)	10 (7–13)	8 (7–9)
Well	19	9 (7–12)	19 (15–23)	16 (14–17)
Personal hygiene
Protective clothing worn	55	36 (32–39)	17 (13–21)	32 (29–34)	X2 = 13.38, df = 2 p < 0.001
Worker buys clothing	90 (87–93)	78 (71–85)	67 (51–82)	78 (73–84)
Boots worn	52	45 (41–48)	16 (12–19)	34 (31–36)	X2 = 16.33, df = 2 p < 0.001
Worker buys boots	92 (87–97)	84 (77–91)	72 (54–90)	84 (78–89
Soap provided	81	64 (61–68)	57 (52–62)	64 (62–67)	X2 = 4.75, df = 2 p < 0.001
Meat inspection
Meat inspector visits daily	100	100	84 (81–88)	93 (92–95)	X2 = 13.36, df = 2 p < 0.001
Antemortem exam	13	6 (4–7)	5 (3–7)	7 (6–8)	X2 = 1.99, df = 2 p < 0.001
Slaughter a sick animal	19	8 (6–9)	5 (3–7)	9 (7–10)	X2 = 3.69, df = 2 p < 0.001
Meat exported
Meat sold only to local village	10	30 (27–33)	29 (25–34)	26 (24–28)
Meat exported from sublocation	26	19 (16–22)	19 (15–23)	20 (18–22)